Ingredients
Directions
Make the cashew cheese: Add all ingredients to a food processor or blender and blend until smooth. Taste for additional flavors of your choice.
Boil the tempeh: In a medium stovetop pot, add enough water to cover the tempeh and bring to a boil. Add the tempeh pieces.
Boil for 10 minutes. When done, remove from the water. Once cool, with clean hands, crumble the tempeh into bite-sized pieces into a bowl. Set aside.
Make the tomato sauce and tempeh: Heat a large stovetop pan on medium-high until it’s hot enough that a droplet of water forms a mercury ball (and not just splatters). This will take about a minute or so.
Once the pan is hot enough, add the onions and dry saute them by continuously stirring until they start to soften and brown slightly, about 2–3 minutes.
Add the garlic and cook for 30 seconds. Stir in the chile flakes, if using.
Add the vegetable stock to deglaze the pan and let cook for 4 minutes, or until the onions are translucent.
Add the tomatoes, crumbled tempeh, tomato paste, sherry vinegar, and oregano. Stir well and cook on low-medium heat for 20 minutes, stirring occasionally to be sure the tomatoes don’t stick.
Add salt and ground black pepper, if using, then remove from heat.
Lastly, stir in the basil (or parsley) and spinach and stir until the spinach is wilted.
Divide the cooked farro between two bowls.
Add 1 cup of the tomato tempeh mixture to each bowl.
Garnish with olives and artichokes.
Top with 3–4 tablespoons cashew cheese.
Chef's Notes
Substitutions
Use any grain of your choice. Other grains that would be delicious in this dish include rice, quinoa, wheat berries, or millet.
Instead of spinach, use kale.
Use black olives or kalamata olives in place of green olives.
Gluten-free
Use organic millet, buckwheat, rice, or quinoa in place of farro.
Ingredients
Directions
Make the cashew cheese: Add all ingredients to a food processor or blender and blend until smooth. Taste for additional flavors of your choice.
Boil the tempeh: In a medium stovetop pot, add enough water to cover the tempeh and bring to a boil. Add the tempeh pieces.
Boil for 10 minutes. When done, remove from the water. Once cool, with clean hands, crumble the tempeh into bite-sized pieces into a bowl. Set aside.
Make the tomato sauce and tempeh: Heat a large stovetop pan on medium-high until it’s hot enough that a droplet of water forms a mercury ball (and not just splatters). This will take about a minute or so.
Once the pan is hot enough, add the onions and dry saute them by continuously stirring until they start to soften and brown slightly, about 2–3 minutes.
Add the garlic and cook for 30 seconds. Stir in the chile flakes, if using.
Add the vegetable stock to deglaze the pan and let cook for 4 minutes, or until the onions are translucent.
Add the tomatoes, crumbled tempeh, tomato paste, sherry vinegar, and oregano. Stir well and cook on low-medium heat for 20 minutes, stirring occasionally to be sure the tomatoes don’t stick.
Add salt and ground black pepper, if using, then remove from heat.
Lastly, stir in the basil (or parsley) and spinach and stir until the spinach is wilted.
Divide the cooked farro between two bowls.
Add 1 cup of the tomato tempeh mixture to each bowl.
Garnish with olives and artichokes.
Top with 3–4 tablespoons cashew cheese.
